cheesy potato soup recipe
The Best cheesy potato soup recipe
This soup isn’t just comforting, it’s also surprisingly good for you in small ways. Potatoes are packed with potassium and vitamin C, and the broth adds a hearty dose of protein and minerals. The cream cheese and cheese blend give it richness without being overly heavy, and if you use low-sodium broth and a little extra veggie broth, you can cut down on sodium without sacrificing flavor. It’s the kind of dish that feels indulgent but isn’t—perfect for when you want something cozy without the guilt. And honestly, it’s great for any occasion. A pot of this on the stove on a chilly evening? A side for a holiday feast? A quick meal when the kids are cranky and need something easy? It does it all. My husband swears by it too—he always asks for leftovers, and I don’t even mind. It’s that good.
Cheesy Potato Soup
A creamy, comforting soup made with tender potatoes, rich cheese, and a hint of herbs. Perfect for a cozy meal!
🥘Ingredients
- 4 large russet potatoes, peeled and cubed
- 1 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- Salt and pepper to taste
- ½ cup chopped green onions
- 1 tbsp chopped fresh parsley
👨🍳Directions
-
1
Boil the potatoes in salted water for 10-12 minutes until tender. Drain and set aside. -
2
In the same pot, heat olive oil over medium heat. Add bay leaf and thyme, sauté for 1 minute. Pour in broth and bring to a boil. -
3
Add the cooked potatoes to the broth and simmer for 5 minutes. Let cool slightly. -
4
Blend the soup until smooth. Return to the pot and heat through. -
5
In a small saucepan, warm heavy cream with Dijon mustard. Stir in cheddar and Parmesan until melted. Season with salt and pepper. -
6
Pour the cheese mixture into the soup and stir well. Simmer for 2-3 minutes until creamy. -
7
Garnish with green onions and parsley before serving.
🔧Equipment
- Large pot
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons
- Whisk
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
- For extra creaminess, add a splash of milk or half-and-half.
- Use low-sodium broth to reduce sodium content.
- Make ahead: Soup can be reheated and stored in the fridge for up to 3 days.
Watch Video Of How Cheesy Potato Soup Works
❓ Frequently Asked Questions About Cheesy Potato Soup
1. What is the best way to prepare the creamy cheesy potato soup for the best texture?
To achieve the best texture, start by boiling whole potatoes (like Yukon Gold) until they’re tender but not mushy (about 15–20 minutes). Drain them, then mash them slightly with a fork or potato ricer to avoid a grainy consistency. For extra creaminess, blend the soup with an immersion blender while adding warm milk or broth gradually to prevent curdling. Stirring in a bit of cornstarch or flour slurry (1 tbsp in 2 tbsp cold water) can also help thicken it smoothly.
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2. Can I substitute any of the ingredients in this cheesy potato soup recipe, and if so, what are the best alternatives?
Yes! Here are some common swaps:
– Potatoes: Swap Yukon Golds for Russets (for a fluffier texture) or sweet potatoes (for a slightly sweeter, earthier flavor).
– Cheese: Use a mix of cheddar and mozzarella for meltiness, or try Parmesan for a sharper taste. For a dairy-free option, blend in nutritional yeast or use vegan cheese.
– Milk: Heavy cream can be replaced with half-and-half or coconut milk for a richer soup. For a lighter version, use whole milk or oat milk.
– Onion & Garlic: Skip them if needed, but add a pinch of onion powder or garlic powder for flavor.
– Broth: Use chicken, beef, or vegetable broth, but reduce liquid slightly if using a darker broth (like beef) to avoid a too-thick soup.
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3. How long should I simmer the soup after adding the cheese to ensure it melts perfectly?
Simmer the soup gently after stirring in the cheese for 3–5 minutes on low heat. Overcooking can cause the cheese to separate or turn grainy. If the soup thickens too much, add a splash of warm milk or broth to loosen it. Stirring constantly helps distribute the cheese evenly for a smooth, velvety texture.
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4. Is this soup suitable for dietary restrictions like gluten-free or vegan?
Yes, but adjustments are needed:
– Gluten-free: Ensure all broth, flour (if used), and cheese are certified gluten-free. Skip cornstarch if containing gluten (use arrowroot or tapioca starch instead).
– Vegan: Replace cream with coconut cream or cashew cream, use vegan cheese (blended with nutritional yeast), and ensure broth is plant-based. Skip butter and add olive oil or avocado oil for richness.
– Dairy-free: Use dairy-free milk (like almond or oat) and dairy-free cheese, but note that some brands may contain gluten.
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5. How can I make this cheesy potato soup ahead of time and reheat it without losing its creaminess?
– Make ahead: Prepare the soup up to 2 days ahead, store in airtight containers, and refrigerate. To reheat, warm it gently over medium-low heat, stirring frequently, until bubbly (about 10–15 minutes). Avoid boiling to prevent curdling.
– Freezing: Freeze the soup in portions for up to 3 months. Thaw overnight in the fridge, then reheat on low heat, stirring often. Add a splash of milk or broth if it’s too thick.
– Pro tip: If the soup thickens too much when reheated, blend it briefly with an immersion blender to restore creaminess. Adding a pinch of cream of mushroom soup (dairy-free version) can also help.
